Ca­cao and hazel­nut granola

donna hay - Fresh + Light - - News -

1 cup (200g) raw buck­wheat

1 cup (250ml) boil­ing wa­ter

1 ta­ble­spoon ca­cao pow­der

1 cup (140g) hazel­nuts, chopped

¼ cup (45g) lin­seeds (flaxseeds), plus ex­tra to serve

¼ cup (50g) black chia seeds

¼ cup (40g) sesame seeds

¼ cup (90g) honey, plus ex­tra to serve

1 ta­ble­spoon ex­tra vir­gin olive oil

¼ cup (45g) ca­cao nibs nat­u­ral Greek-style (thick) yoghurt and sliced pear, to serve Place the buck­wheat and wa­ter in a medium bowl and set aside for 30 min­utes to soak.

Pre­heat oven to 150°C (300°F). Drain the buck­wheat and place in a large bowl. Add the ca­cao pow­der, hazel­nut, lin­seeds, chia seeds, sesame seeds, honey and oil, and mix to com­bine.

Spread the granola over 2 large bak­ing trays lined with non-stick bak­ing pa­per, and cook, stir­ring oc­ca­sion­ally, for 30 min­utes. Add the ca­cao nibs and cook for a fur­ther 20 min­utes or un­til golden. Set aside to cool slightly. Serve with yoghurt, sliced pear, ex­tra honey and ex­tra lin­seeds. SERVES 4.

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